Beef tenderloin with Madeira sauce

Directions

1. Place the fillet in a shallow dish and marinate it in Madeira wine, reserving a small amount of the wine for deglazing later. ⏱ ≈ 2 hr
2. Let it marinate in the refrigerator for at least 5 hours. ⏱ 5 hr
3. After marinating, remove the meat, drain it, and place it on a dishcloth to allow it to dry slightly. ⏱ ≈ 2 hr
4. Next, sear it on all sides in a pan with oil over high heat for 5 minutes. ⏱ 5 min
5. Next, grease a dish, add the meat that has been removed from the heat and drained, and then add 3 tablespoons of marinade. ⏱ ≈ 2 hr
6. Bake in a preheated oven at 240 °C for 30 minutes, keeping a close eye on it to prevent it from drying out too much. ⏱ 30 min
7. If necessary, add a little marinade by slowly pouring it over the meat. ⏱ ≈ 2 hr
8. Add salt and pepper towards the end of the cooking time. ≈ 2 min
9. Soak the mushrooms in warm water for at least an hour. ⏱ ≈ 30 min
10. Gently brown the chopped onion in butter over low heat. Add the flour and mix well. ⏱ ≈ 40 min
11. Pour the in the broth and two tablespoons of the mushroom soaking water, increase the heat and bring to a boil. ⏱ ≈ 10 min
12. After 5 minutes, add the chopped and drained mushrooms. ⏱ 5 min
13. Continue to cook for 5 minutes, stirring the mixture during the last 2 to 3 minutes, to achieve a creamy sauce. ⏱ 5 min
14. At the end of the cooking process, adjust the seasoning as needed. ≈ 2 min